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Bourbon-Ancho/Pasilla Sauce
This is a tasty sauce. It is adapted from one in Bobby Flay's Mesa Grill cookbook. The original used Ancho chiles only. I used more pepper than called for and added Pasilla peppers which have a smoky overtone to them. I also added a clove of garlic to the mix. At the end of reducing the sauce I added 2 Tbs of cold unsalted butter off the heat to silken the sauce and add mouth feel. I served the sauce over a Mesquite wood smoked pork tenderloin. The sauce is excellent on all forms of protein. The sauce can be made ahead of time and reheated on the stove for final use. Ingredients
- 1 Tbs olive oil
- 1/2 red onion, diced
- 1 cup plus 1 Tbs Bourbon
- 1 Ancho chile, soaked, seeded and pureed
- 1 Pasilla chile. soaked, seeded and pureed
- 2 1/2 cups chicken stock
- 1/2 cup apple juice concentrate, thawed
- 1 clove garlic, smashed and minced
- 1/8 packed light brown sugar
- salt/pepper to taste
- 2 Tbs unsalted cold butter
Directions
- Heat olive oil in a sauce pan over medium high heat. Add the onion and cook until soft, 4-5 minutes. Add the garlic and cook for 1 minute. Add 1 cup of bourbon, bring to a boil and cook until reduced to a couple of tablespoons.
- Add the pepper puree, stock, apple juice concentrate, brown sugar and cook, stirring occasionally, until reduced by half, 10-15 minutes.
- Strain through a fine mesh strainer, return mixture to pan and reduce by half or until the sauce coats the back of a spoon. Add remaining 1 Tbs of bourbon and season to taste with salt/pepper.
- Remove from heat and whisk in cold butter before service.
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